Parmesan Eggplant

Another autumn recipe :) … Eggplants with parmesan and tomato sauce are a “classic” combination in italian kitchen. This is a very simple and tasty recipe … and the result is so “good looking” that you will surprise your guests :)

INGREDIENTS - for about 4 persons

• Organic / Best you can get eggplants - 4 medium small pieces 1200 grams

• Organic / Best you can get tomato juice- 300 ml or 150 ml tomato pasta

• Best you can get parmesan cheese - cca 15-20 grams

• Good quality extra virgin olive oil - 20 ml

• Good quality balsamic vinegar - 10 ml

• A pinch of salt or more :)

How I did it

  I prepared the tomato sauce by gently simmering some homemade tomato juice. You can do the same with a good quality tomato juice or you can use directly a good quality tomato puree.

I cut the eggplants in two on the long side, sprinkled over some sea salt, gave them drizzle of olive oil and a few drops of balsamic vinegar and baked them in the oven at 215 C with ventilation for about 20 min. I used a large tray and baking paper.

After 20 min or so I took them out of the oven and with a fork I started to press the interior and carefully mashed it. I added the tomato sauce, the parmesan cheese, again a drizzle of olive oil and continue to press and mix gently.

Basically all you have to do is mix and mash (puree) each eggplant half with the tomato sauce and parmesan in its own skin. Be gentle, you don’t want to brake the skin. After you finish mixing, sprinkle some fresh grated parmesan cheese over the top and bake the eggplant halves again for about 15 minutes or so, at 210 C with ventilation. Take them out of the oven let them rest about 10 minutes and enjoy :) … Some breadcrumbs over or some grilled stale sourdough bread on the table are not a bad ideea :) …